Vegan Enchilada Casserole

Coming from Minnesota, it’s really hard calling a dish a casserole. Normally we would refer to a dish such as this as a hot dish. However, I wanted to make it more recognizable. After much searching, I found a perfect recipe. It was delicious and between my roommates and I, we have plenty of leftovers!

Overall, I loved this dish for many reasons: simplicity, relatively healthy, and full of flavor. Definitely try this one out.

Vegan Tofu Enchilada Casserole by Epicurious

  • 1 package extra firm tofu
  • 1/4 c of  nutritional yeast
  • 1 clove minced garlic
  • 1 tsp of  salt
  • 1 1/2 tsp hot sauce
  • 1/2 c of diced green chiles
  •  1 Tbls olive oil
  • 1 red bell pepper diced
  • 1 medium onion diced
  • 1 tsp of cumin
  • 2 big bunches of spinach, chopped
  • 1 can of black beans rinsed and drained
  • 1 c of corn (frozen)
  • 1 32  oz can of red enchilada sauce
  • 16 small corn tortillas
  • Daiya cheddar cheese shreds
  1. Press tofu to let excess water out. Crumble tofu and mix in nutritional yeast, garlic, green chiles, salt and hot sauce into a bowl and set aside
  2. Saute onion and red pepper in oil. When soft, add in cumin and spinach. Then add corn and beans

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3. In a separate pan, heat up the tofu mixture

4. Preheat oven to 375 F. In a 13 x 9 pan, spray with cooking spray. Pour 1/2-3/4 c enchilada sauce on bottom. Layer with tortillas with veggie mix, tofu mix, and Daiya cheese. Cover with tortillas and repeat. End with a layer of tortillas and cheese. Empty remaining enchilada sauce (I had about 1/4 c left over that I did not use)

veggie mix

veggie mix

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veggie and tofu, topped with Daiya

Final layer, ready for the oven!

Final layer, ready for the oven!

Final product

Final product

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One response

  1. Pingback: Vegan Lasagna | The Veg Way

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